The use of the almond meal helps to bind the ingredients together to ensure the base is not crumbly.

In a food processor blend the walnuts and dates until finely ground. Add the other ingredients and mix well.

Line a large round deep cake tin with a removable base with baking paper.

Compact then nuts well use your fingers to press down to form the base.

Place in the fridge.

Place the cream cheese and Lemon juice into a blender and blend for 2-5 mins until it is super smooth. It is easier if cream cheese is not super cold when you do this. Add the ricotta cheese, cream and sweetener and also blend until nice and smooth. Do not rush this. Dissove gelatine in hot water and stir through cream cheese mixture Reserve 1/4 of cream cheese mix.

Place the blueberries into a saucepan with 4 tbspns water on low heat. Allow to semi that then place into a blender and whisk till smooth. Add into the larger batch of cream cheese mixture and stir through.

Pour over the base and then also pour the plain cream cheese mix over the cheesecake. With a knife make Swirl patterns. Allow to set overnight. Remove from tin.